ViEr

The story

ViEr, Kortrijk: Seasonal Belgian Cuisine in a Historic Notary House

The Chef and a Pure Product Philosophy

ViEr brings seasonal Belgian cuisine to the center of Kortrijk, where Chef Bas guides a kitchen focused on purity and balance. Sebastien Ghyselen trained at Ter Duinen in Koksijde and the Hotel School of Namur before refining his craft in renowned establishments. He partners with An, who oversees stylish table service, to create a welcoming atmosphere rooted in simplicity.

The cooking philosophy emphasizes sustainability and seasonality, a standard recognized by a Gault&Millau rating of 13.5 for 2026. The menu highlights fresh ingredients such as peas and edible flowers, while herbs provide additional depth. This approach celebrates life through straightforward preparation that lets the quality of the produce shine.

Culinary Offerings and Daily Selections

The restaurant serves fish and meat dishes alongside thoughtful vegetarian choices, maintaining a balance between exclusivity and reasonable pricing. Bas aims to keep culinary delights accessible while ensuring every plate reflects his passion for fresh, balanced flavors. The menu shifts regularly, allowing the kitchen to respond to what is best at hand.

Daily specials offer concrete examples of the kitchen's versatility, ranging from penne with meatballs and green vegetables to spring chicken prepared with tarragon sauce, green beans, and baby potatoes. These selections demonstrate how the team translates seasonal availability into distinct plates for guests.

Atmosphere and Service Details

ViEr recently moved to a new location just 200 meters away, settling into the original notary house of H. Reyntjens with its striking 1854 façade. This historic structure provides a dignified backdrop for the restaurant's warm and modern dining concept. The relocation preserves the team's enthusiasm while offering a refined setting for their work.

Dinner service runs from Tuesday through Saturday starting at 7 pm, requiring reservations to manage the pace of the evening. Lunch is available by appointment for larger groups, giving the staff flexibility to prepare carefully for each guest. This schedule supports the commitment to smooth service and attentive hospitality throughout every meal.